Natural flavor of processed foods



United States Patent z,9z4,s21

NATURAL FLAVOR or PROCESSED FOODS Eric J. Hewitt, Tarrytown, N.Y., Torsten Hasselstrom,

Framingham, Mass., Donald A. M. Mackay, Pleasantville, N.Y., and Kurt S. Konigsbacher, Stamford, Conn.

'No Drawing. Application December 12, 1958 Serial No. 779,807

32 Claims. (Cl. 99-1) This invention relates to novel improved processed foods having improved flavor and to a novel method of producing said improved processed foods with improved flavor. The term processed food as used herein means a food which has been treated by inactivating some or all of the enzymes present therein, for the purpose of preserving the food during storage. This application is a continuation-in-part of application Serial No. 587,944, filed May 29, 1956, now abandoned.

The characteristic flavor of a fresh food can'mainly be attributed to two different types of ingredients-(1) those materials which impart to the food its distinctive taste, and (2) those components which impart to the food its characteristic odor or what may be termed volatile flavor. Both types of materials result from normal metabolic processes in the organism. These flavor components like all other metabolic products are believed to be formed by the action of enzymes naturally occurring in the food. These enzymes, which are naturally occurring proteinaceous materials, do not in themselves form a part of the flavor ingredients but are mere catalytic agents elfectuating the necessary action for the production of the flavor components.

It is well known to process perishable foods to preserve them during storage. The stabilizing is done by inactivating completely or substantially enzymes, bacteria and other microorganisms present in the food. Usually, food is stabilized by a heat processing operation such as by blanching wherein the food is subjected to wet heat consisting usually of hot water or steam. The blanched food is then subjected to'further processing (e.g. sulfiting, dehydration, freezing) to prevent or retard chemical changes and growth of bacteria, fungi and microorganisms on storage. In the canning of food, blanching, cooking and sterilizing steps are done simultaneously with one heat treatment by hermetically sealing the food in a container in the presence of water and subjecting it to heat treatment. Another technique for destroying enzymes and bacteria in the preservation of food is to subject the food to an irradiation treatment.

The presently used techniques for processing foods do not produce processed foods which are entirely satisfactory. Unfortunately the overall elfect of processing food is deleterious to the flavor as compared with the flavor of the fresh food, so that the desirable effects of increased stability are obtained at the expense of the fresh flavor.

:One need only compare freshly plucked cooked peas vwith canned peas, or fresh orange juice with frozen or canned orange juice, or dried apricots with fresh apricots to observe great differences in flavor.

The chief reason why the natural flavor of processed foods is greatly lessened is that many of the flavor components, and in particular the odor flavor components, are volatile or heat labile. While respect to the taste flavor, many of these components may be relatively nonvolatile, relatively heat stable components which survive the processing operation. In general, the processing op eration seriously afiects if not destroys the odor of the food and in many instances, e.g. irradiation, substantially i affects the flavor by the creation of off flavors.

"ice

The processed food industry has, in certain cases, tried to overcome these disadvantages in flavor by the use of natural or synthetic flavor fortifiers. However, fortificationwith such flavors may present serious problems with respect to Government regulations such asthose of the Food and Drug Administration. In many cases, however, these fortified foods are lacking the natural flavors and qualities of the fresh material. Where natural flavors are used to fortify, costs increase as a result of cannibalizing. Moreover, in certain instances, such as in canning, the natural or synthetic flavors would have to be added to the food before processing and would be subject to the same losses as the flavors of the fresh material.

Objects and advantages of the invention will be set forth in part hereinafter and in part will be obvious here-' from, or may be learned by practice with the invention, the same being realized and attained by means of the steps, processes, compositions, combinations and improvements described herein and defined in the appended claims.

An object of this invention is to provide novel improved processed edible foods having improved natural flavor with respect to both taste and odor. A further object of this invention is to provide novel improved processed edible foods having a natural flavor with respect to both taste and odor such that the improved processed food closely resembles fresh food. A still further object of this invention is to provide novel improved processed edible foods which exhibit a high natural flavor comparable to the fresh food without having incorporated therein fortifying natural or synthetic flavors. Yet a further object of this invention is to provide a novel method for producing improved processed foods having the attributes set forth in the foregoing objects. I

It has been found that the objects of this invention may be realized by bringing into contact with a processed food in the presence of Water a specific enzyme having the necessary activity. This invention is based on the discovery that in the processing of food-although a large amount of the patent natural flavor is destroyed, there may remain components representing a source of latent flavor, which may be termed flavor precursors which when activated by specific enzymes convert the latent flavor into patent natural flavor. In other words, it has been found that (1) certain relatively non-volatile, relatively heat stable compounds-flavor precursors-survive the food processing steps, and (2) such flavor precursors under the influence of specific enzymes are converted to natural flavor whereby the improved processed food is enhanced in fresh taste and odor.

As will be understood by those skilled therein, enzyme chemistry is a most complex field. Most enzymes are of unknown structure and can only be described in terms of their activity, often highly specific, in the presence of a substrate on which they exert their enzymatic or catalytic effects. This commonly accepted method of defining or describing enzymes will be used in describing the enzymes of the present invention. Accordingly, the enzymes of the present invention are those enzymes capable of acting upon the flavor precursors in order to convert latent flavor to patent natural flavor. A processed food as used throughout the specification and claims means a food which has been treated to preserve it from deterioration on storage by the inactivation of some or all of the enzymes present therein. Flavor precursors as used in this invention means those components capable of acting as a substrate and which, on the addition of specific enzymes to the processed food, are converted from latent flavor to patent natural flavor. An improved processed food as used herein means a processed food which has been treated in accordance with this invention.

It should be realized that the latent flavor provided by food from which the enzyme preparation has been obaoageat V I 1 i between. that of the untreated food and that of the tained; The. enzyme may be obtained from an animal,

plant or microbial source or combination thereof.

Relative to testing for the presence of our specific enzymes, the following procedure may be used:

A preliminary screening for enzyme activity is made. 15 The procedures used to extract our specific enzymes will also extract other enzymes, including catalase and peroxidase. There are simple, colorimetric tests which can be, usedfor these enzymes, e.g. the pyrogallol test, which is based on the formation of purpurogallin from pyrogallol (Willstatter and Stoll; Ann. V. 416, page 21, 1917), in

which the material to be tested is treated with pH 7 (phosphate) buffered hydrogen peroxide and pyrogallol.

If thetest is negative for the presence of catalase and 20 minutes in an Arnold sterilizer.

flavorized processed onion preparation was left untreated to. actas a control. The beaker. containing the defiavorized processed onion plus the enzyme preparation produces a strong typical onion odor and taste within a few minutes. The contents of the other two beakers (used as controls) remained odorless and showed no increase in faint onion taste. Similar experiments have been carried out with bananas, spinach, tomatoes, leeks, parsley, pea pods, pineapples, watercress, strawberries, cabbage, celery, and in 1 all cases similar effects were observed.

In order to illustrate the preparation of similar deflavorized substrates (flavor precursors) to be acted on by enzymes in accordance with the present invention the following detailed examples are given:

EXAMPLE 1 This example illustrates the preparation of a crude substrate from tomatoes: I

Three tomatoes are sliced and blanched for 5 -10 The slices are next minced finely in a Waring Blendor with 200 ml. of water. The slurry is filtered twice through .a filter formed by eight layers of cheesecloth. The filtrate is stirred with a mixture of an absorptive grade charcoal and Celite peroxidase, it, may be assumed that the less stable enzymes for several minutes and filtered with suction or pressure.

are also absent. If the test is positive, then our enzymes A clear flavorless substrate is obtained.

may be present. However, the only true test for our EXAMPLE 2 enzymes is their ability to convert latent flavor into patent flavor. This example illustrates the preparation of a substrate The preliminary screening is just a guide and may he from dehydrated Pnmns! omitted, as the latter test is the one specific to the activity Dehydrated onlons 2-) are b n an Amold of our enzyme preparations. sterilizer for 3 minutes, dried and ground in a mortar.

The'elfect of adding flavor producing enzymes to Water IIIL), charcoal 8-) and (1 are processed foods is easiest to observe when th fla added, the slurry is stirred for several minutes and filtered especially odor, level of the processed food i low, d withsuction. treatment is repeated until the filtrate the flavor, especially odor, level of the fresh food is is s t n i lly fl fi high and distincitive. Sometimes, when the processed food Additional Examples 3-12 for the preparation of subhas a high fl'avor level'of its own it is difficult to 0bstrates are summarized in TableI below. These examples serye changes in flavor due to the enzymetreatment. were prepared in accordancewith the method described However, in such cases we, found that by removing the 40 in Example 1 but where filtration through the cheesecloth flavorl (especially the, odor) .of the processed food in such was not feasible, the slurry was separated by centrifugati manner a's not to "remove. the precursors, we obtain a tion at 2,000 rpm. for 5 minutes.

Tables. 1

Water Blanch Added to Charcoal Celite Frequency of Ex. Substrate Quantity Time Waring Added Added Treatment (Min.) Blender (grams) (grams) pea pods M lb 10 200 2 3 Once. celery 3 lg. stalks 10 100 2 3 Do. 1pm: 3 51b. i0 200 3 4 Three Times. Oabhmm 2 lbs 10 500 3 3 Once. spinach. in lb- 5 2 3 Three Times. pineapples 1 lb 10 200 2 2 Four Times. oranges; 2 med. Fla.... 5 1 4 Once. bananas 2 large 5 250 2 4 Three Times. parsley I c 5 100 2 2 Once.

strawberries"--- 1 pint 5 3 3 Four Times.

product highly suitable for demonstrating the principle of the invention and for testing the presence of an active, flavor producing enzyme.

Thus, when fresh onions were blanced in steam for two to three minutes to inactivate enzymes, then juiced with pressure and the juice filtered through charcoal, an almost odorless filtrate was obtained with no characteristic onion odor and only slight onion taste. The flavorless enzyme preparation was prepared by the following method. The juice of fresh unblanched onions was extracted and treated with cold acetone. This gave a precipitate which was dissolved in water and re-precipitated with cold acetone. This cycle was repeated until a com- 70 W131 Solid rbon dlOXldeih slurry is filtered through pletely odorless, tasteless, fiavorless product was obtained. Equal amounts of this enzyme-containing preparation were added to two beakers, one containing pure water and the other an equal amount of the deflavori'zed processed onion preparation. 'An equal portion of. the deobtainingenzyme preparations to be used in accordance 60 with this invention. Other methods such as alcohol pr cipitation, low temperature evaporation, freeze drying, ad sorption and elution oif adsorbents or salt precipitation may also be used.

EXAMPLE 13 tomato enzyme preparation.

Three sliced tomatoes are minced finely in a Waring Blender with 200 ml. of water, the mixture being cooled 75 and the supernatant is discarded.- The centrifugate is This example illustrates the method of obtaining a redissolved in ice-cold water and precipitated as above. The centrifuge is finally dried in a pre-chilled desiccator under vacuum. 7

Enzyme preparations of the following were prepared in the manner described in Example 13:

Pea pods, strawberry, celery, parsley, leek, onion, spinach, pineapple, orange, white mustard, cabbage seed, cabbage leaf, banana, watercress, and fresh unpasteurized milk.

It will be noted that in the examples of plants, with the exception of pea pods, the enzyme preparation is obtained from a part of the plant which is usually considered to be edible. As exemplified by pea pods, however, in many instances, vthe enzyme preparation may be obtained from a part of the plant that is not usually considered edible. Other examples of normally considered non-edible materials which may be used for obtaining enzyme preparations are Watercress seeds, carrot tops, celery leaves, cabbage cores, pineapple skins, etc. In the examples of animals, the enzyme is obtained from an edible part of the animal. However, in addition to these sources, i.e. plants and animals, the enzymes may be obtained from a microbial source.

In order to ascertain which microbial source contains the desired enzyme or enzymes the usual screening procedures are used. If the enzyme activity is of a known reaction, the screening procedure is more simple; if it is not, the screening becomes more extensive and time consuming. Screening procedures have been used extensively in the search for new antibiotics. The major difference between antibiotics and enzyme surveys is that in the latter both filtrate and cells are assayed. In both cases, cultures may be obtained from collections such as American Type Culture Collection, Centraalbureau Voor Schimmelcultures or US. Department of Agriculture. In addition isolants from nature are made in the usual procedure of dilution in agar media in Petri plates and picking isolated colonies.

Procedures may be used similar to Routiens research for Terramycin (Routien and Finlay, Bacterial Review, v. 16, pp. 51-57, 1952), Pfizers for anticancer antibiotic compounds (Chemical Week, January 11, 1958, page 65), or Dworschacks procedure for screening for an enzyme in this case a proteolytic enzyme(Dworschack, Koepsell and Lagoda, Archives of Biochemistry and Biophysics, v. 41, page 48, 1952).

The source of cultures depends upon the enzyme desired; if the survey were for lactase, samples may be taken from lactase containing materials. Since many enzymes are adaptive, it is obvious to try cultures obtained from the substrate; in such case it may be fresh food, old, stale or contaminated food or soil or other samples to which the substrate (either purified substrate or the food itself) has been added.

Once the cultures are obtained they may be assessed by a number of procedures. Horizontal agar diifusion assays, which are used for antibiotics, may be modified for use in enzyme assessments. Dingle (Dingle, Journal of the Science of Food and Agriculture, v. 4, pp. 139-155) has used these in testing for starch hydrolyzing enzymes and Cort (Cort, Journal of Bacteriology, page 141, 1955), has used similar tests for lactase and lactase oxidase. In addition, many other enzyme assay procedures can be used and these are reviewed by Colowick and Kaplan (Colowick and Kaplan, Methods in Enzymology, Academic Press, Inc., New York, 1955).

Screening may also be done in stages; stage one may be a fermentation to select those cultures which will use a given substrate on the assumption that at least some of these -will have the specific enzyme system wanted. Secondary tests are run to determine which have a good source of the enzyme.

In general, the procedure may be accomplished as follows:

(1) Use stock cultures or isolants.

(2)Grow these on nutrient media and substrate.

(3) Lyophilize cells and extract these or use some other mechanism (sand, silica, Mickel tissue disintegrator, ultrasonics, etc.) to change cell permeability. Test these and the filtrates (non-cellular) from the fermentations for enzymes.

The following procedure was employed in testing the improvement in natural flavor by the addition of the enzyme preparation to the substrate containing the food precursors:

A small quantity of enzyme preparation is weighed into each of two beakers. Distilled water is added to one and an aliquot of flavorless substrate to the other. A third beaker contains nothing but an aliquot of substrate. The beakers are covered and allowed to stand for a period of 5 to 15 minutes at room temperature.

The odor and taste of the suspensions or solutions is then observed by a minimum of 3 qualified judges. The enzyme was considered to have affected the flavor positively if the sample containing both enzyme and substrate was found to be distinctly diflierent in flavor from the two negative controls (substrate alone, enzyme alone). Of course, as will be understood by those in the, field, the more active the enzyme the less amount thereof is required to effectuate the desired flavor enhancement.

Table II which follows summarizes the tests quantitatively. The amounts of enzyme used represent average quantities. In each of the Examples 14-27 shown in Table II, there was found to be an enhancement of natural flavor when the enzyme preparation was brought into contact with the substrate. Tests with several samples also indicate that the flavor enhancement can be observed over a period of 24 hours.

Table II ENZ'YMATIO FLAVOR EN HANOEMENT Test Conditions Raw Material for enzyme Enzyme Raw Material for Substrate Ex. preparation Preparasubstrate obtained Amt. Amt. Enzyme tion (mL) enzyme substrate per ml. of

(g. used used substrate onions (1 lb.) 0.150 dehydrated onion (10 g.)- 200 20 30 0.67 tomatoes (2 lbs.)-- 0. 600 tomatoes (2 lbs.) 300 35 40 0.875

bananas (0.75 lb.) 2.000 bananas (0.75 1b.)-.. 175 50 50 1. 00 parsley (0.25 lb.) 0. 075 parsley (0.25 lb.) 20 35 0. 572 leek (0.5 lb.) 0. 700 (0.5 lb. 250' 30 35 0. 858

1.000 spinach (0.511s. 300 50 50 1.00

0.100 pineapple (0.751b.) 20 40 0.50 0.700 strawberries (1 pint) 200 35 40 0.875 0.200 celery Stalks (3 lg.) 100 '25 30 O. 835 0. 030 pea pods (0.25 lb.) 150 10 50 0. 200 watercress (0.5 lb.) 0. 100 watercress (0.5 lb.) 200 10 15 0. 667 unpasturized milk (16 oz.) 2.000 dry skim milk 1, 000 35 100 0.350 mustard (80 g.) 0.800 dehydrated cabbage (2 g.) 2 g. (reh 25 1 g. (reh.) 0.025

cabbage (2 lb.) 0. 200 cabbage (.65 lb.) 20 40 0. 50

'5 days.

It was foundthatthc presence of anantibiotic in an improvedfproeessed foiod 'having an improved flavor in accordance wit h this invention is effective in maintaining flavor enhancement and preventing deleterious effects on the food. The incorporation of. an antibiotic is particularly desirable in those cases where the rate of formation of the desirable flavor is slow compared to the rate of formation of undesirable products arising from the activity of microorganisms. The antibiotic may be incorporated in a number of different ways. It may be added to the enzyme preparation or the processed food or both before the processed food containing flavor precursor is combined with the enzyme preparation. Also, the antibiotic may be incorporated at the time when the processed food is combined with the enzyme preparation.

Example of the utilization of an antibiotic in a food having improved flavor in accordance with the present invention is as follows:

EXAMPLE 28 0.2 mg. of chlortetracycline hydrochloride (an antibiotic) was added to a suspension consisting of 30 mg.

ba s. s al same a a bba eflav nhav aa marke 1 1m.- si' d e ed... W le ithin? cab ag l f e a true fresh flavor appeared. This difi'erence is remarkable because the enzyme preparatipn obtained' in each case supposedly contains the same enzyme called myrosinase. It will be noted thatin' each such' cas'e the enzyme was derived from a material from. the'same botanical family as, that of the-substrate, i.e. mustard and cabbage are both of the Brassica family. On the other hand, enzyme preparations obtained from. onions and leek couldbe used interchangeably ononion and leek substrates without any observable diiference in eflect.

To further substantiate the claim that the flavor enhancementis an enzymatic phenomenon, several experiments on the stability-of enzyme preparations were. conducted. These included both pH stability andheat inactivation tests on the enzyme preparations obtained from food raw materials. Results are summarizedin Tables III and IV. The data indicates that heating the enzyme preparation at 100 C. for Z'minutes inactivates the flavor producing enzymes,while, a pH rangebelow about 4 and above about; 7 did aflect activity of the particular enzyme preparations used.

watercress substrate and mg. watercress enzyme preparation and tested in the manner indicated heretofore for flavor enhancement. A good watercress flavor developed.

A sample of the above described product and a control sample, identical thereto except that it contained no antibiotic, were allowed to stand at room temperature. After 36 hours the control sample had a strongly rotten flavor and looked very unappetizing. Surprisingly, however, the sample to which the antibiotic had been added had an excellent watercress flavor with no deterioration of the product. This was true even after standing for EXAMPLE 29 A sample was prepared in the same manner as in Example 28 except that onionsubstrateand onion enzyme preparation were used, in place of the watercress substrate and watercress enzyme preparations.

Results obtained with this composition when compared with a control were similar to the results obtained in the watercress composition.

In addition to the use of an antibiotic for preserving the enzyme preparation in the manner described above, other methods may be employed, such as subjecting the Table 111 STABILITY OF ENZYME PREPARATIONS HEAT Amount of Amount of pH pH Time Raw material Enzyme Substrate Before After 'Heated Odor used, mg. used, m1. Heating. Heating at 100 C.

onion (control) 8.1 15 5.6 strong.

8.1 15 5.6 5.3 3 none. 8.1 15; f 5.6 5.4 2 o. watercress (centre 10 15 6.0 pungent. watercress... 10 15 6.0 5.; 9 2 none.

Table IV pI-I ACTIVITY RANGES FOR ONION AND WATERCRESS '40 ENZYMES.

Onion Watercress I pH of Flavor 1 pH of Flavor 1 Substrate Substrate 4c 2.0 None. 2.0 None.

. Weak onion. 3.0 Very weak watercrass. Medium onion. Weak watercress. Strong onion. Strong watercress. Very strong onion. D0. 7. Do. Do. 8.0 Weak onion. Mediumwatercress. 9.0 Decayed onion. Weak watercress. 10.0 D0. Do. 11.0 D0 Very weak water- J crass; 12.0 Do. 12.0 .None.

Flavor observations alter standing at room temperature for minutes.

It is not'necessary to use-suchartificially deflavorized 60 processed food preparations; to demonstate the effects enzyme preparation to an irradiation treatment.

The following experiments show that the development of latent flavors is by specific enzymes and not enzymes in general.

The substrate prepared from dehydrated'onions was treated with enzyme preparations from white mustard onions and cabbage leaf. No flavor developed with the mustard and cabbage enzymes, but atypical onion flavor developed with the onion enzyme.

In a second experiment a substrate prepared from cabbage leaves was treated with enzymes prepared from white mustard, from cabbage seed, and from cabbage leaf. In each instance an enhanced flavor, but of differ-v ent character, was noticeable. With the mustard enansa i ttastpaassasr arrest d ai k n Y??? 99" of our invention. For example, fresh watercress was blanched in steam. and dehydrated in an oven at about C. for 2 hours. flavorless and had none of the characteristic bite and smell of watercress. On adding water to this material no change was observed, the dehydrated watercress smelling and tasting like hay.- However, when an enzymepreparation from white mustardseeds (white mustard and watercress both belong to the Brassica family) was added to the dehydrated watercress in water, the typical odor and tasteof watercresswasquickly regained. A similar effect was obtained with dehydrated cabbage (memberof Brassi ca family) Commercially dehydrated cabbage also responded the enzyme preparation from The dehydrated material was quite 9 white mustard. Enzyme preparations from black "mustard seeds and cabbage seeds also had an effect. In

a sample with the raw flavor was used as the standard for comparing the enhanced samples.

Table V Substrate Enzyme Flavor Evaluation Fresh carrot deflavorized 1 no odor, faint taste.

Do 1 carro excellent carrot flavor. Dehydrated carrot deflavorized 4 little flavor.

Do 1 carrot good carrot flavor. Canned carrot 2 typical flavor.

Do 4 carrot increase in fresh flavor. Canned carrot deflavorized 3 little flavor.

Do 3 carrot fresh carrot flavor. Fresh stringbean deflavorized 1 little flavor.

Do 1 stringbean improved flavor. Canned stringbean 4 typical flavor.

Do stringbean definitely 1mproved flavor. Canned strmgbean deflavorized little flavor.

o 3 stringbean improved flavor. Dehydrated stringbean 4 slight burnt flavor.

Do 4 stringbean less burnt characteristics. Fresh asparagus 4 grassdike flavor.

Do 4 asparagus more like fresh asparagus. Canned asparagus Z typical flavor.

Do 2 asparagus more like fresh asparagus. Cooked asparagus deflavorized a typical flavor.

Do 3 asparagus more like fresh asparagus. Canned beet typical flavor.

Do 4 beet more like fresh beet. Canned beet deflavorized weak beet flavor.

Do 5 beef more like fresh beet. Fresh beet 4 fresh beet flavor.

Do 4 beet slightly increased fresh flavor. Fresh beet deflavorized 1 no flavor.

Do 1 beet fresh beet flavor. Dehydrated beet 4 weak, burnt flavor.

Do 4 beef increased fresh flavor. Dehydrated beet deflavorized 1 burnt flavor.

Do 1 beet increased fresh flavor. Canned corn fair cooked flavor.

o 3 rn very slight change. Fresh corn bland.

4 rn slight fresh flavor. Canned pea 2 typical flavor.

Do i pea slightly fresher flavor. Canned pea deflavorized slight flavor.

Do 3 p more fresh flavor. Canned pea and carrot cooked pea flavor.

Do 2 pea, carrot increased fresh carrot flavor. Canned pea and carrot deflavorized slight cooked pea flavor.

Do 3 pea, carrot good fresh carrot flavor. Canned mixed vegetable bland vegetable flavor.

D carrot, pea, corn, pepper, increase in sharpness.

celery, onion. Canned mixed vegetable 5 deflavorized no flavor.

Do 3 as above grass-like flavor. Frozen mixed vegetable, 5 little flavor.

Do carrot, pea, green bean, good fresh vegetable flavor.

Frozen mixed vegetable a deflavorized l bland flavor.

D 1 good fresh vegetable flavor. Frozen strawberry strawberry flavor. 4 strawberry flavor.

sweetish flavor. strawberry more tart flavor.

1 sfvefigish flavoii. fi o pineapp e s 1g pineapp e avor. Fresh peach deflavorized 1 slight peach flavor.

Do 1 peachdefinite peach flavor. Frozen peach 4 fair peach flavor.

4 p definite peach flavor. Frozen peach deflavorized 1 slight peach flavor.

D0 4 peach. definite peach flavor.

1 Filtered liquid substrate after blanching, followed by oelite and charcoal treatment. 2 Foodstufi minced in Waring Blendor and not defiavorized.

3 Filtered liquid substrate after oelite and charcoal treatment. 4 Foodstuff blanched and minced in Waring Blendor and not deflavorized. 4 Carrots, corn, peas, lima beans, celery, onion, peppers.

8 Corn, peas, carrots, stringbeans, lirna beans.

the legume family we found that an enzyme preparation 60 The following examples illustrated methods for en- 'Table V below. "preparations are compared in this table with like comobtained from dried string beans improved the natural flavor of commercially frozen peas.

Additional examples of food compositions prepared in accordance with the present invention are summarized in The compositions containing enzyme hancing the flavor of various processed foods.

EXAMPLE 30 Several raw carrots are blended in a Waring Blendor with a few cc. of water for about a minute and then filtered through cheesecloth. An equal volume of very cold -15 C.) acetone is added and the mixture centrifuged. The centrifugate is washed with 50% acetone, recentrifuged and dried in a Roto-vac, mg. of the enzyme preparation thus obtained is added to 2 gms. of dehydrated carrots and 15 cc. of water at C. The reaction mixture is allowed to stand for one hour. The flavor of the rehydrated carrots is more like that of In cases where the vegetable is not generally eaten raw, fresh carrots.

Blendor with very cold acetone for one minute.

.11 EXAMPLE 31 100 gms. of rawwstringbeans are passed through a Juicex extractor and the juice obtained is precipitated with an equal volume of very cold acetone. The precipitate is centrifuged and dried in a desiccator. 50 mg. of the enzyme preparation are added to 75 gms. of commercially canned stringbean's and 25 cc. of water. The mixture is incubated at 37 C. for 90 minutes. The fresh beanflavor of the canned beans is increased.

EXAMPLE 32 500 gms. of peas are blended in a Waring Blendor with very cold acetone. suction and the residue is dried in a desiccator. The dry solid. is treated in a Waring Blendor with very cold butanol and the resulting suspension is stirred for minutes at room temperature. It is then filtered with suction, washed with very cold acetone and dried in a desiccator. 200 mg. of this enzyme preparationis added to 50 gms. of strained canned peas (baby food) and 5 cc. of water.

The mixture is filtered with minutes.

12 EXAMPLE 37 500'gms. of peeled fresh oranges are treated in a Waring Blendor with an equal amount of very cold acetone .for one-minute.

} The mixture is then filtered with suction, washed with cold acetone and dried in a desiccator.

. The dry powder is theft treated in the Blendor with cold 7 butanol', stirred at room temperature for 30 minutes,

The reaction is allowed to stand for 2 hours at 37. C. A fresh pea flavor is developed in the 1 canned peas.

EXAMPLE 3 3 100 gms. of strawberries are blended in aWaring Blendor with an equal amount of very cold acetone for one minute. It isthen filtered with suction, washed with cold acetone and dried in a desiccator.v The dry powder is then treated in the Blendorwith very cold butanol, stirred at room temperature for minutes, filtered. with suction, washed with .butanol and dried-in a desiccator.

mg. of the enzyme preparation thus obtained is added.

to 30 gms. of canned strawberries and cc. of water; The reaction mixture is allowed to stand for 90 minutes.

A fresh strawberry flavor is developed in the treated strawberries.

EXAMPLE 34 250 gms. of fresh pineapple is blended in a Waring Blendor with an equal amount of very cold acetonefor several minutes. The mixture is then filtered with suction and washed with acetone. The precipitateis dried in a desiccator. The dry solid is then extracted with very cold butanol, stirred for 15 minutes at room temperature, filtered with suction and washed With cold butanol and acetone and dried in a desiccator. 10 mg. of the enzyme preparation is added'to 50 gms. of canned pineapple and allowed to stand for 30 minutes. at 35 C. The flavor of the canned pineapple becomes more like that of fresh pineapple.

EXAMPLE 35 500 cc, of raw milk is stripped of cream andmixed- ,with enough acetic acid to lower the pH to 45. The

suspension is centrifuged and the precipitate is discarded. The liquid phase is then added to an equal volume of very cold acetone and centrifuged. The centrlfugate is washed with cold 50% acetone and recentrifuged.

The centrifugate is then dried in a desiccator. 20 mg.

of this enzyme preparation is added to 10 gms. of com mercial powdered milk and 100 cc. of water The mixture is allowed to stand for 30 minutes. The resulting flavor approaches that. of fresh, raw milk.

EXAMPLE 36 250 gms. of blueberries are treated in a Waring The mixture is then filtered with suction, rewashed with acetone and dried in a desiccator. The dried precipitate is then extracted with very cold ether, filtered with suction, rewashed with ether and dried in a Roto-vac. 25

ing. of this enzyme preparation is added to 50 gms. of

canned blueberries and50 cc. of water and allowed to "stand for minutes. The treated canned blueberries de- "velop the flavorof fresh blueberries.

ing Blendor.

- to stand for '60 minutes.

and the rest is evaporated at room temperature. tilledwater is. added and the mixture is allowed to stand --for about minutes.

I ether.

filtered with suction, washed with butanol and dried in a desiccator. 20 mg. of the orange enzyme preparation is added to 20 gms. of powdered orange juice and 150 cc. of Water and allowed to stand for 60 minutes. The flavor of the treated juice approaches that of fresh orange juice.

EXAMPLE 39 gms. of fresh salmon is minced frozen in a Warh It is then thawed and thoroughly mixed with distilled water and allowed to stand for 90 minutes. The water mixture is then filtered through cheesecloth and two volumes of very cold acetone are added. This mixtureis then. centrifuged and lyophilized. 30 mg. of

this enzyme preparation is added to 50 gms. of commercial canned salmon and 10 cc. of water and allowed I The enzyme treated salmon develops a more fishy and raw flavor.

EXAMPLE 40 Six egg yolks are mixed with citrate-phosphate pH 7 buffer and 2 volumes of very cold acetone are added. The mixture is then centrifuged and lyophilized. 25 mg. of the enzyme preparation is added to 25 gms. of commercial powdered eggs and 50 cc. of water and allowed to stand for 30 minutes. When the treated eggs are scrambled, the taste is more like that of scrambled fresh eggs.

EXAMPLE 41 30.0 gmsof, fresh chicken are treated frozen in a Waring Blendor. After thawing, petroleum ether is added for, defatting. The solvent is decanted as far as possible Dis- The water mixture is then filtered through cheesecloth and two volumes of very cold acetone are added. The mixture is then centrifuged and lyophilized. 25 mg. of the enzyme preparation are added to 50 cc. of a chicken broth filtrate (which is prepared by boiling chicken in Water for about two hours, cooling, blending and filtering) and allowed to stand for 30 minutes. The resulting flavor is a more definite chicken flavor.

EXAMPLE 42 100-gms. of raw wheat germ are ground in a Waring Blendor. It is then defattedby washingwith petroleum Two volumes of 1.7% sodium tetraborate solution are added and the mixture is allowed to stand for ,onehour on the shaker. The suspension is then filtered through cheesecloth and 2 volumes of very cold. acetone are'added to the filtrate. The mixture is then centrifuged and lyophilized. 25 mg. of the enzyme preparation is then added to 25 gms. regular Ralston wheat cereal-and 100 cc, of water and allowed to standfor 30 minutes. The treated cereal is then cooked'in the usual way. .The

resulting flavor: is a stronger, cereal. flavor.

suction. dried in a desiccator.

, EXAMPLE 43 500 gms. of raw, lean beef are treated in a Waring Blendor with added water. The mixture is then stirred in an ice bath for two hours and filtered through Celite. An equal volume of very cold acetone is added to the ,filtrate and the mixture is centrifuged and then dried in a desiccator. 50 mg. of this enzymepreparation is then added to 100 cc. of beef broth filtrate (which has been cooked in water for about '90 minutes, blended and filtered), and then allowed to stand for 30 minutes. The flavor of the treated broth has more of a bloody, raw meat taste.

EXAMPLE 44 300 gms. of sweet potatoes are minced frozen in a WaringlBlendor. A citrate-phosphate, pH 7 bufier is added and the mixture is allowed to, stand for 90 minutes. It is then filtered through cheesecloth and 2 volumes of very cold acetone are added. The mixture is then centrifuged and lyophilized. 20 mg. of the enzyme preparation is thenadded to 50 gms. of canned sweet potatoes and allowed to stand for 30 minutes. A stronger, sweet potato flavor results from the treatment.

EXAMPLE 45 celeryand 100 cc. of water and allowed to stand for 30 -minutes. The flavor of the treated celery approaches that of fresh celery.

. EXAMPLE 46 100 gms. of fresh peaches are minced in a Waring Blendor and filtered through cheesecloth and added to an equal volume of very cold acetone. The mixture is then centrifuged, rewashed with acetone, recentrifuged and dried in a desiccator. 25 mg. of the enzyme preparation is added to 50 gms. of canned peaches and 100 cc. of

water. The mixture is allowed to stand for 30 minutes.

"The resulting flavor is more like that of fresh peaches.

- EXAMPLE 47 100 gms.of tangerine skin are treated in a Waring Blendor with equal amounts of very cold acetone for one minute. The suspension is then filtered with suction, .washed with cold acetone and dried in a desiccator. The dried powder is treated in a Waring Blendor with very cold butanol, stirred at room temperature for 30 minutes jand filtered with suction.

7 It is then rewashed with butanol and dried in a desiccator. 20 mg. of the enzyme preparation is added to 200 gms. of canned tangerine juice. It is allowed to stand for 35 minutes, after which time the flavor of the treated juice approaches that of fresh tangerine juice.

EXAMPLE 4s 500 gms. of outer cabbage leaves are treated in a.

Waring Blendor with very cold acetone and filtered with The precipitate is washed with acetone and The dry solids are extracted with very cold butanol and stirred for 30 minutes at room temperature and filtered with suction. It is re-washed with cold butanol and acetone, filtered with suction and V 25 mg. of this enzyme prepara-- f tion is addedto 50 gms. of dehydrated cabbage and 100 "cclo'f'water. After standing for 20 minutes a flavor of dried in a desiccator.

fresh, raw cabbage develops.

EXAMPLE 49 300 gms. of peeled grapefruit are passed through a Waring Blendor and filtered through cheescloth. An

equal volume of very cold acetone is added to the filtrate and centrifuged. The centrifugate is Washed with cold acetone, recentrifuged and dried in a Roto-vac. 25 mg. of the enzyme preparation is added to 50 gms. of canned grapefruit and 50 cc. of water and allowed to stand for 35 minutes. The treated canned grapefruit develops a flavor of fresh grapefruit.

EXAMPLE 50 50 grams of fresh horseradish are minced with Dry Ice. Dry cold ether is added and the ether mixture is allowed to stand for 10 minutes. The ether is decanted. This procedure is repeated twice more and the .solids are finally filtered with suction and washed with cold acetone and dried in a desiccator. 20 mg. of the enzyme preparation is added to 25 gms. of dried horseradish and 50 cc. of water and allowed to stand for 10 minutes. The strong, odor and flavor of fresh horseradish develops.

EXAMPLE 51 50 gms. of, peeled lemons are minced in a Waring Blendor at 10 C. and the suspension is filtered through cheesecloth and finally filtered with suction. 1.5 volumes of very cold acetone are added and the acetone mixture is centrifuged and dried in a desiccator. 20 mg. of the enzyme preparation is added to 50 cc. of commercial bottled lemon juice and cc. of water and allowed The treated juice assumes the flavor of fresh lemon juice.

EXAMPLE 52 50 gms. of garlic are minced in a Waring Blendor and filtered through cheesecloth. An equal volume of very cold acetone is added and the mixture is centrifuged. The centrifugate is washed with cold acetone, recentrifuged and dried in a Roto-vac. 15 mg. of this enzyme preparation are added to 15 gms. of a commercial garlic salt and 100 cc. of water and allowed to stand for 35 minutes. The flavor became more like that of freshly crushed garlic.

EXAMPLE 53 100 .gms. of fresh beets are passed through a Juicex extractor and filtered through cheesecloth. An equal volume of very cold acetone is added and the mixture is centrifuged. The centrifugate is rewashed with cold acetone and recentrifuged. It is then dried in a desiccator. 25 mg. of this enzyme preparation is added to 45 gms. of canned beets and 100 cc. of water. After standing for 30 minutes, the canned beets develop a flavor of fresh beets.

EXAMPLE 54 gms. of fresh asparagus are passed through a Juicex extractor and filtered through cheesecloth. The filtrate is treated with an equal volume of very cold acetone and the precipitate is dried in a Roto-vac. 30 mg. of the enzyme preparation are added to 50 gms. of canned asparagus and 25 cc. of Water and allowed to stand for 30 minutes. The canned asparagus flavor assumes a flavor of fresh asparagus.

EXAMPLE 55 200 gms. of corn kernels are treated in a Waring Blendor with very cold acetone and filtered with suction.

- The precipitate is washed with additional cold acetone and dried in a desiccator. 30 mg. of the enzyme preparation is added to 50 gms. of cannedcorn and 100 cc. of water. The mixture is allowed to stand for 30 minutes. The resulting flavor approaches that of fresh corn.

' hour.

then centrifuged and'dried in a desiccator. the enzyme preparation are added to 25 gms. of dehydrated apples and 100 cc. of water. 'is allowed to stand for 60.n inutes. The flavor of the lowing example of processing watercress.

: to locale.

' h pr ed i 6.

100 gm f es a cot a bl n in. a Wa Blender with an equal volume ofvery-jcold acetone. 'The rnixture is then filtered with suction and washed .with acetone. '20 mg. of this enzyme preparation is then added to '50 girls. of commercially dried apricots and 100 cc. of water and allowed to stand for 1 hour. The treated rehydrated apricots develop a flavor of fresh apricots.

The precipitate is dried in a desiccator.

EXAMPLE 57 150 gms. of apples are minced in a Waring Blender,

,and treated with 2 volumes of 1.7% solution of sodium tetraborate and allowed to stand on a shaker fo'rone v The suspension is then filtered through cheesecloth and an equal volume of very cold acetone is added and the mixture is allowed to stand for 5 minutes and mg. of

'rehydrated apples approaches that of fresh apples.

As indicated heretofore,it has been found that the It follows, therefore, for maximum efiect the rive at the processing treatment which gives the maximum flavor precursor survival. This is' illustrated bythe fol- It has been found that the enzyme in watercress responsible for converting the precursor to the flavor is very heat labile The mixture and that the usual commercial conditions of dehydration (65 C.) are sufiicient to inactivate it. Thus, when unblanched Watercress is dehydrated at this temperature ,the product is flavo rless, and rehydration brings 'back no flavor. In addition, dehydrated steam blanched watercress and dehydrated hot Water blanched watercress are also found to be bland and flavorless, both dry and upon rehydration. However, when an enzyme preparation from white mustard which belongs to the same botanical family as watercress is added to the water of rehydration a marked difference appears. gains its strong taste and odor. The steam blanched has, by comparison, a moderately strong regain, and the hot water blanched has only a weak regain ofncharacter- 'istic flavor. Moreover, the water used for the hot water The unblanched quickly reblanch is fiavorless, but a treatment with the enzyme preparation soon develops a strong watercress flavor in the Water. Thus, the process using the hot waterblanchf ing has leached out some of the flavor precursor and reduced the amount .of latent flavor of the processed watercress. is to be preferred in this case although even this leads 'to some slight losses of flavor precursor. We found that steam blanching was also preferred with many other equally well under eithercondition.

There are other variables such as duration of blanching and dehydration temperature which may also aflfect the amount of precursor remaining in the processed materials. We have found, for example, that prolonged blanching resulted in a greater loss or precursor; also that higher dehydration temperatures produced the same result. fother consideration relative to the precursor is the food variations from type to type, season to season and locale I Thus the amount of flavor created is dependent upon the manner of processing as well as the nature of This invention'shows that steam blanching .1-"16 In addition to the foregoing, a series of experiments were conducted utilizingcomniercially available enzymes,

are necessary for a' substrate in order to convert the latent flavor to patent natural flavor.

Table VI Substrate Prepared .Enzyme Used, 7 Flavor From- Developed Papain 1 None. Enzyme D01. 7 Enzyme MT 767 I Do. i Enzyme SA 767. Do. Dehydrated Onio n Lipase Do; Polidase-S 4 Do. HT Pfoteolitic 200-F-6652 D0. Protease F-6220 Do. Peptizym'eflonc' F-650 Do. Papain -5. Do; Enzyme 165 L. De. Enzyme MT 767 Do. Enzyme SA 767 Do. Watercress Lipase 3 a- Do. Polidtise-S Do. HT Proteolitie 200F6652 5 Protease Iii-6220 5 PeptizyineConcl F-6500 1 Ditco Laboratories, Inc. {Wallerstein 00., Inc.

3 Delta Chemical Works.

4 Schwarz Laboratories, Inc. Takamine Labs.

By. the present invention it is possible to process food in a manner to yield a stable to-storage food material and at'the time of use to restore'to theprocesse-d food natural flavor such that the improved processed food more closely resembles fresh food. In many cases where kept in dry state, the processed food v(dry) can be intermixed with the enzyme preparation (dry) and packaged. In such instances, the usef'r'nrely' adds water to the intermixed composition to obtain improved processed food of ra nata are in r o ;t 2sr -B 2a re ursor.

tion on the processed odc ntaini glfiav o In other cases wherein the proce' f ood c I significant mam of- .water, such process reed caribe packaged tegetne'r withbutnot in nir'ect'eonta rwm the proper enzyme preparatienl In this pagan; fuser mer l ixes th iw fssnneiisst ta t s unea of water;

As will be understood by those ,in the field, the packaging of the processed food and the enzyme preparation may be accomplished in a number of differentways. For example:

l The enzyme preparation may be contained in a watersoluble capsuleand packaged with a dehydrated food so that on 'rehydration-the enzymepreparation is liberated. I The enzyme preparation may be added in the form of a frozen a'queoussolution to a frozen food and packaged together 'with it so that theeiizyrne preparation is liberated on thawing.

The enzyme preparation may be coated with ice and packaged with a frozen food so" that the enzyme preparation is liberated on thawing.

The enzyme preparation maybe intermixed directly with a dehydrated'foo'dand'the mixture packaged as such, the enzyme preparationjheing activated on the addition ,of water. V j

The enzyme preparation may be packaged separately and said package secured in a suitable manner ;to a can of canned food.

The enzyme p epa t y b Pa ka ed separa ely i a u le Pa e and s d aq a s lace into a container together with a dehydrated food.

The enzyme preparation may b pac aged in a water-insolublep'ackage' i A a container together with a r 17 Examples A-L of specific food packages are given below:

(A) A dehydrated food package comprising dehydrated bananas packed with an active enzyme preparation obtained from fresh bananas.

(B) A canned food package comprising canned carrots packed with an active enzyme preparation obtained from fresh carrots.

(C) A frozen food package comprising frozen mixed vegetables packed with active enzyme preparation obtained from the same fresh vegetables.

(D) A dehydrated food package comprising dehydrated watercress packed with an active enzyme preparation obtained from fresh watercress.

(E) A dehydrated food package comprising dehydrated watercress packed with an active enzyme preparation obtained from white mustard.

(F) A dehydrated food package comprising dehydrated cabbage packed with an active enzyme preparation obtained from fresh cabbage leaves.

(G) A dehydrated food package comprising dry skim milk or dry whole milk packed with an active enzyme preparation obtained from unpasteurized milk.

(H) A canned food package comprising canned tomato juice packed with an active enzyme preparation obtained from fresh tomatoes.

(I) Food packages as above, but where an antibiotic (such as chlorteracycline hydrochloride) is added to the processed food.

(J) Food packages as above, but where an antibiotic is added to the active enzyme preparation.

(K) Food packages as above, but where an antibiotic is added to the processed food and to the active enzyme preparation.

(L) Food packages as above, but where ,a conventional food stabilizing agent (such as sodium propionate) is added to the processed food.

The invention in its broader aspects is not limited to the specific steps, methods, compositions, combinations and improvements shown and described, but departures may be made therefrom within the scope of the accompanying claims without departing from the principles of the invention and without sacrificing its chief advantages.

What is claimed is:

l The process of producing improved processed food by improving the natural flavor of a processed food contaming a flavor precursor substrate representing a source of latent natural flavor and protected against the deteriorative effects of enzymes and microorganisms found in a corresponding fresh food, said process comprising bringmg mto contact with said processed food in the presence of water a specific enzyme preparation containing enzymes of such a nature as those normally found in the unprocessed food and having a catalytic effect to convert the latent flavor into patent flavor.

2. A process as in claim 1 wherein the processed food is heat processed.

3. A process as in claim 1 is fruit.

4. A process as in claim 1 is vegetable.

5. A process as in claim 1 is milk.

6. A process as in claim 1 1s meat.

7. A process as in claim 1 wherein the processed food is fish.

8. A process as in claim 1 wherein the processed food is selected from the group consisting of processed apples, apricots, asparagus, bananas, beef, beets, blueberries, broccoli, cabbage, carrots, celery, cereal, chicken, corn, garlic, grapefruit, horseradish, leeks, lemons, milk, mustard, onions, oranges, parsley, peaches, peas, pineapple,

wherein the processed food wherein the processed food wherein the processed food wherein the processed food p 1 p salmon, spinach, strawberries, stringbeans, tomatoes and watercress.

9. A process as in claim 1 wherein there is incorporated in the improved processed food an antibiotic.

10. A process as in claim 1 wherein the processed food is processed by irradiation.

11. A process as in claim 1 wherein the processed food is dehydrated cabbage and the enzyme preparation is obtained from mustard.

12. The process of producing improved processed food by improving the natural flavor of a processed food containing a flavor precursor substrate representing a source of latent natural flavor and protected against the deteriorative effects of enzymes and micro-organisms found in a corresponding fresh food, said process comprising bringing into contact with said processed food in the presence of water a specific enzyme preparation, obtained from the unprocessed food, which has a catalytic effect to convert the latent flavor into patent flavor.

13. A process as in claim 12 wherein the processed food is heat processed.

14. A process asin claim 12 wherein the processed food is fruit.

15. A process as in food is vegetable.

16. A process food is milk.

17. A process food is meat.

18. A process food is fish.

19. A process as in claim 12 wherein the processed food is selected from the group consisting of processed apples, apricots, asparagus, bananas, beef, beets, blueberries, broccoli, cabbage, carrots, celery, cereal, chicken, corn, garlic, grapefruit, horseradish, leeks, lemons, milk, mustard, onions, oranges, parsley, peaches, peas, pineapple, salmon, spinach, strawberries, stringbeans, tomatoes and watercress.

20. A process as in claim 12 wherein there is incorporated in the improved processed food an antibiotic.

21. A process as in claim 12 wherein the enzyme preparation is obtained from the unprocessed food by treating it with cold acetone and drying the resulting precipitate.

22. A process as in claim 12 wherein the enzyme preparation is an air dried acetone precipitate derived from a liquid fraction of the unprocessed food.

23. A process as in claim 12 wherein the enzyme preparation is a freeze dried acetone precipitate of a water extract of the unprocessed food.

24, A process as in claim 12 wherein theenzyme preparation is a freeze dried acetone precipitate of a bulfer extract of the unprocessed food.

25. A process as in claim 12 wherein the enzyme preparation is an air dried acetone precipitate of an alkaline extract of the unprocessed food.

26. A process as in claim 12 wherein the unprocessed food is an edible part of a plant and the enzyme is obclaim 12 wherein the processed as in claim 12 wherein the processed as in claim 12 wherein the processed as in claim 12 wherein the processed 'tained from a part of the plant normally considered inedible.

27. A process as in claim 26 wherein the processed food is a citrus fruit and the enzyme is obtained from the fruit skin.

28. A process as in claim 12 wherein the processed food is treated by passing through charcoal in order to deflavorize it prior to the addition of the enzyme preparation.

29. A process as in claim 12 wherein the enzyme is obtained from a part of the unprocessed food normally considered to be edible.

30. A process as in claim 29 wherein the processed food is beef and the enzyme is obtained from an unprocessed sample of beef.

31. A process as in claim 12 wherein the processed food is powdered egg and the enzyme preparation is a,

19 {teen acetqne precipitate derived freq; g cittatefih'osphate buffer extract of unprocessed egg y Ik,

32. A process as in claim 12 wherein the enzyme preparation is a vacuum dried acetone precipitape f a water ext act cf the i nihrocessed fopd.

References Cited in the file of this patept UNITED STATES PATENTS 

1. THE PROCESS OF PRODUCING IMPROVED PROCESSED FOOD BY IMPROVING THE NATURAL FLAVOR OF A PROCESSED FOOD CONTAINING A FLAVOR PRECURSOR SUBSTANCE REPRESENTING A SOURCE OF LATENT NATURAL FLAVOR AND PROTECTED AGAINST THE DETERIORATIVE EFFECTS OF ENZYMES AND MICROORGANISMS FOUND IN A CORRESPONDING FRESH FOOD, SAID PROCESS COMPRISING BRINGING INTO CONTACT WITH SAID PROCESSED FOOD IN THE PRESENCE OF WATER A SPECIFIC ENZYME PREPARATION CONTAINING ENZYMES OF SUCH A NATURE AS THOSE NORMALLY FOUND IN THE UNPROCESSED FOOD AND HAVING A CATALYTIC EFFECT TO CONVERT THE LATENT FLAVOR INTO PATENT FLAVOR. 